PB and J Sandwich Cookies

Not just for sandwiches, this yummy spread adds richness to our favorite desserts.

Total Time: 0:52

Level:
Easy

Yield:
16 sandwich cookies

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Ingredients

Cookies:

1 c. all-purpose flour

0.50 c. unsalted butter

0.50 tsp. baking soda

1 large egg

0.50 tsp. Salt

1 tsp. vanilla extract

0.25 tsp. baking powder

0.50 c. chunky peanut butter

0.50 c. light brown sugar

0.33 c. granulated sugar

0.75 c. quick-cooking oats

Filling:

0.50 c. confectioners' sugar

0.25 c. smooth peanut butter

2 tbsp. unsalted butter

1 tbsp. milk

0.33 c. raspberry or strawberry jam

Directions

To make the cookies: Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Whisk flour, baking soda, salt, and baking powder in a small bowl.

In a large bowl, with an electric mixer on medium speed, beat butter and chunky peanut butter until smooth. Beat in sugars until well blended. Beat in egg and vanilla. With mixer on low speed, beat in flour mixture until just blended, then stir in oats.

Spoon level tablespoonfuls of dough into balls and place 2 inches apart on prepared baking sheets. Using a floured fork, make a crisscross pattern on top of each ball by pressing dough into a flat 2 1/4-inch circle, about 1/4-inch thick. Bake 10 to 12 minutes, or until lightly browned at edges. Let cool on baking sheet 1 minute before removing to a wire rack to cool completely.

To make the filling: In a bowl, with mixer on medium speed, beat sugar, smooth peanut butter, butter, and milk until smooth and fluffy. Spread 2 teaspoons of the peanut butter mixture on bottoms of half of the cookies. Spread jam on bottoms of the remaining cookies, using 1 teaspoon for each cookie. Sandwich together peanut butter-covered cookies with jam-covered cookies.